Search a meal
All dishes:
Meal families
Poultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cheese from cow's milk with a washed rind.
Beef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsOthers
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPork
Braised rouelle of pork with potatoes
Rouelle : a thick slice of meat cut from the hind leg.
> view pairingsDesserts
Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsVeal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsEggs
Eggs in snow
Whipped egg whites served with custard and topped with caramel sauce.
> view pairingsVeal
Fricandeau of veal with sorrel sauce
Fricandeau : thinly sliced veal larded and braised.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.